During the summer months, cooking is something of an annoyance no matter how necessary it is. The closer to the equator one lives, the more one begins to wish for technology out of science fiction like Star Trek which would render the need to work over a hot stove or near an oven or grill obsolete. Alas, we will have to wait a while for replicator technology to be invented and installed in every kitchen. However, while we’re waiting this summer, you can try to cool off by making some of these delicious ice cream recipes instead of getting worked up while cooking dinner every day!
Mint Chocolate Chip Ice Cream
2 cups heavy cream
1 cup whole milk
2 cups packed fresh mint leaves
2 large eggs
3/4 cup sugar
3 ounces fine-quality bittersweet chocolate (not unsweetened)
In a blender blend cream, milk, and mint until mint is finely chopped. In a saucepan bring cream mixture just to a boil and cool 15 minutes. Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. Chop chocolate. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and stir in chocolate. Put ice cream in freezer to harden.
Coffee Liqueur Cookies-and-Cream Ice Cream
1 (14-oz.) can sweetened condensed milk
1 (5-oz.) can evaporated milk
2 cups whole milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon table salt
1 cup crushed cream-filled chocolate sandwich cookies
3 tablespoons coffee-flavored liqueur
Whisk together first 6 ingredients; cover and chill 2 hours.
Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.) Remove container with ice cream from ice-cream maker, and freeze 30 minutes.
Stir crushed cookies and liqueur into ice-cream mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.
Coffee-Chocolate Ice Cream
1/2 cup granular sweetener for ice cream
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 cup half-and-half
1 egg yolk
2 tablespoons instant espresso
1/4 cup shaved semisweet chocolate baking bar
Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in espresso.
Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions; stir in chocolate baking bar halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.